Heat the butter in a heavy skillet. Sprinkle salt and pepper on the meat and spread on a tablespoon of the coarse mustard. Cook the meat for about 50 minutes.

Take the meat from the pan. Add the stock, nutmeg, whole garlic cloves and the remainder of the mustard. Mix well with the meat juices and boil slowly for 5 minutes.

With a fork, squeeze the garlic and discard the skin. Add the cream and boil down and reduce the sauce. If necessary, add cornstarch to thicken the sauce.

Slice the meat tickly and put them tiles on a large platter. Pour over half of the sauce and put the rest of the sauce in a bowl. Serve with a mix of slightly boiled, crisp broccoli and cauliflower, and boiled potatoes.